I know Instant Pots are all the rage right now, and I do love mine, but my slow cooker is still the pride and joy of my kitchen gadgets. It is tried and true and never lets me down.
Not too long ago, there was a bulk meat sale at Bristol Farms. I went to “just check it out” and ended up a freezer full of brisket and pork shoulder. As much as I could just eat smoked meat all the time, smoking a brisket is a 12-hour process and we just don’t always have that sort of time commitment. Don’t get me wrong; we will still smoke the brisket at some point, but we have 4 good-sized briskets so at least one of them has to be less time-consuming to prepare.
That’s where these enchiladas came in. Not only were they super easy to make, they were really delicious too! And even though they still took about 10 hours, it was mostly all in the slow cooker so it was pretty much zero maintenance for me.
Slow Cooker Brisket Enchiladas
1 4-5 pound brisket
½ pound shishito peppers
1 brown onion, quartered
4 cloves of garlic
1 package taco seasoning (or homemade)
1 cup beef broth
6 flour tortillas
Shredded cheddar or Mexican cheese blend
Enchilada sauce (store-bought or homemade)
Put the brisket in the slow cooker fat side up. Sprinkle with the taco seasoning. Add the peppers (whole), garlic (whole), onion, and beef broth. Cook for 8-10 hours on low.
When the brisket is done, remove to a cutting board and shred with two forks. I also spooned over the shredded meat some of the cooking liquid for added flavor, but that’s optional.
Add about ¼ cup of enchilada sauce to the bottom of a baking dish.
Put a generous amount of the meat in the tortilla, enough that you can still roll it closed without a mess. Along with some shredded cheese. Roll up and add seam side down to the baking dish. Repeat until done.
Top the enchiladas with the sauce and more cheese.
Bake at 350 for about 15 minutes or until the cheese is melted.